McDougall's cookery book

Cover the pineapple with water and leave to soak overnight. Cook for 20 mins. Strain off the liquid and reserve for the sauce ; drain the rings carefully and remove the centre cores with a small cutter or apple corer. Arrange the pineapple on the base of a greased 8-inch cake tin, placing half a cherry in the centre of each ring. Fill up the spaces around the edge of the cake tin with blanched, split almonds or halved cherries. Heat the margarine and syrup in a saucepan, boil for 3 mins. until lightly caramelised. Pour over the pineapple. Prepare the cake mixture, spread evenly over the fruit. Bake for 50 mins. Regulo Mark 4 360° Fahr. Middle shelf Place a heated dish over the cake tin, turn over, remove the tin carefully. To make the sauce: Put all the ingredients in a saucepan and boil for a few minutes. N.B.—The above can also be served as a cake. When cooked, turn out on to a wire cooling rack and leave until cold. FRESH FRUIT PUDDING Suet or Short-crust Pastry (see page 23). Approximately 1 1/2 Ib. Fruit. About 3 tablespoonfuls of Sugar. Water. Grease pudding basin, prepare the pastry. Cut off two-thirds and roll into a round large enough to line the basin. Fold in half, place in basin, open out and press against base and sides. Add prepared fruit and sugar in layers and add about one-quarter pint water. Roll out remaining pastry into a round large enough to cover the basin, moisten the edges with water. Cover the pudding, pressing the edges together. Cover with greased paper and steam steadily for 2 hrs. SAVOURY PUDDING 10 ozs. McDougall’s Self-raising Flour. 1/4 teaspoonful Salt. Good shake of Pepper. 3 ozs. Cooking Fat. 4 ozs. Grated Cheese or 4 ozs. Chopped or Minced Cooked Meat. 1 tablespoonful Chopped Parsley. 1 mediumsized Onion. 1/4 pint Milk. Sieve flour, salt and pepper. Rub in fat, stir in chopped or grated onion, cheese or meat and parsley. Add milk and beat thoroughly. Place mixture in a greased basin, cover with greased paper and steam for 2 hrs. Serve with gravy. OAKBANK APPLE PUDDING Suet Pastry (see page 23). 3/4 lb. McDougall’s Self-raising Flour, etc. Filling 1 1/2 lb. Cooking Apples. 3 ozs. Soft Brown or Granulated Sugar. 2 dessertspoonfuls Sultanas. 2 dessertspoonfuls Currants. 2 dessertspoonfuls Chopped Peel. 1 teaspoonful Ground Cinnamon. 1 tablespoonful Golden Syrup. 1 oz. Margarine. 1 tablespoonful Water. _ Make the pastry and line a greased shallow tin measuring 11 by 7 by 3 inches. Reserve sufficient pastry for covering the top. Cover the base of the pastry with thinly sliced apples, sprinkle with sugar, spice and fruits. Add the water and syrup, then the margarine cut into small pieces. Cover with the remainder of the apples, then with pastry. Trim and neaten, brush with water and sprinkle with granulated sugar. Bake ie one hour or until the apples are tender. Cut into squares and serve not. Regulo Mark 4 360° Fahr. Middle shelf ROLY-POLY Suet Pastry (see page 23) or Short-crust Pastry (see page 23), using 8 ozs. MecDougall’s Self-raising Flour and 21/2 ozs. Margarine. Jam or Syrup and 2 tablespoonfuls Breadcrumbs. Prepare a large saucepan of boiling water, a piece of greased paper anda greased pudding cloth. Make the pastry, roll out into an oblong, moisten the edges with water and spread with jam or syrup and breadcrumbs to within an inch of the edges. Roll up lightly, seal the edges, wrap in the DUMPLINGS 8 ozs. McDougall’s Self-raising Flour. 1/4 teaspoonful Salt. Good shake